Tanya Steel is a well-known food writer and Editor-in-Chief of the award-winning food Web site, Epicurious.com. Before joining Epicurious, Steel was the New York Editor of Bon Appetit magazine, where[…]
Bringing Lidia Bastianich’s expertise into the home.
Tanya Steel: I think food television on the whole is a positive development, particularly when you get people like Lidia Bastianich who is really showing you how to cook. She’s explaining to you in great detail why she’s doing the things that she’s doing. There are some people on television that are showing you the opposite of what I think you should be learning. And I think there is an element that is detrimental to people trying to learn how to cook, and to learn to raise food, and to love it for the right reasons. So it can be good and bad, but on the whole I would say that the explosion of food television, of cookbooks – I mean there are more cookbooks that come out now than have ever come out before – of food web sites, of food blogs – there are thousands and thousands of food blogs – I think all these are extremely positive developments, and in every . . . And like we say on Epicurious, everyone is a critic. And it’s true. Everyone really is a critic, and they all have kind of the . . . the food chops to back it up.